TO PREPARE
Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don't wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

My husband and I discovered your show a week or so ago and really enjoy it. Mexican is my favorite cuisine. We had walked past tomatillos many times, but now I can't wait to try them. I am eager to make the tomatillo and lime jam.

I find your show to be entertaining and informative. You take the scary out of cooking!

What an interesting idea! I love tomatillos just pureed fresh with typical salsa ingredients. Would have never thought of this but I will surely try it.

I love your show, you are teaching much more about everyday foods and about how easy it is to use these ingredients that seem more exotic to Americans. What a nice show - I wish you much success with it!

I'm new to your program, too. I've been watching it for the past week or so and greatly enjoy it. I haven't seen this episode yet but am very happy to find the tomatillo recipes. I discovered tomatillos in the last few years, and canned some tomatillo salsa which was absolutely fantastic. Love the idea of the jam, can't wait to try it. I tried growing my own tomatillos last year and it was a bit of a challenge in the D.C. area, but I'm going to try again for 2012! Thank you so much, Pati, for making Mexican cooking so informative and accessible. Best!

I run a summer food camp at my church and this week is Mexican week. We made this today and it was really runny, it never congealed. It tasted good but was very soupy and we let it cook an additional 10 minutes. Any thoughts???

John
| July 16, 2012 11:51 PM

Hola John, Thank you for your question. The summer food camp sounds fun! Depending on how strong your burners are it may take more or less time. Here are some tips. Make sure you are simmering gently on low-medium heat. The mixture should reduce into a loose jam. Then remove from the heat immediately and let it cool. As it cools, it will thicken. If the jam mixture turns into a caramel brown color, that means it is over cooked.

Pati Jinich replied to comment from John
| July 19, 2012 10:17 AM

Thank you for the info. We did make it again and it was great. We did cut the water a little. BTW, at the end of each week of camp, we cook for all the parents. We decided on Mexican week last Friday as that was a suggestion from one of our students. Then, Saturday morning, our PBS station ran your episode with the tomatillas and your show gave us the menu. We set out the jam with chips as an appetizer along with your Salsa Verde including the avacado and quesco fresco. The main course was the chicken with tomatillas and brown sugar (BTW we found the hard block of sugar cane at a local Mexican store), and as a side dish the Warm Sweet Potato and Chorizo salad. It was a fabulous meal! Throughout this entire week, we went used 12 lbs of tomatillos and I do not know how many onions, tomatoes and jalapenos. Thank you so much for teaching me and therefore passing it along to the students a little about Mexican food!!!!

I happened watch you program today 12/26/12 on PBS. You made the tomatillo and lime jam. My mouth was really watering. Now that I can find mexican food recipes on your websigt, I am going to make this and other mexican dishes for the New Year celebration. I love mexican food!!! Thank you for sharing.